Go Back

Enchilada Skillet

Enchilada skillet with ground beef, black beans, and tortilla strips simmered in red enchilada sauce until tender, then topped with melty cheddar-mozzarella. A one-pan Tex-Mex dinner with broiled cheese and fresh toppings like sour cream, avocado, and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and sauce base
  • 1.5 lb ground beef
  • 15 oz black beans drained
  • 15 oz corn drained
  • 10 oz red enchilada sauce
  • 14 oz diced tomatoes
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 salt to taste
  • 0.5 pepper to taste
Tortillas and cheese
  • 8 small corn tortillas cut into strips
  • 1.5 cup shredded cheddar and mozzarella
Serving toppings
  • 0.25 cup sour cream for serving
  • 1 avocado for serving
  • 2 tbsp cilantro for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the sauce
  1. Heat a large oven-safe skillet over medium-high heat, brown the ground beef, and drain the fat.
  2. Reduce to medium heat and sauté the onion for 3 minutes, then add the garlic, cumin, and chili powder and cook for 1 minute.
  3. Stir in the black beans, corn, red enchilada sauce, and diced tomatoes until well combined.
Soften the tortillas
  1. Fold in the tortilla strips, pressing them into the sauce so they’re mostly submerged.
  2. Simmer for 8-10 minutes, until the tortillas soften and the mixture thickens slightly.
Broil and serve
  1. Scatter the shredded cheddar and mozzarella over the top in an even layer.
  2. Broil for 3-4 minutes, until the cheese is bubbly and golden.
  3. Serve immediately with sour cream, avocado, and cilantro.

Notes

Pro tip: drain the beef well before adding the sauce so the skillet isn’t greasy. Refrigerate leftovers in a covered container for up to 3 days; reheat in the skillet or microwave until hot. Freezing is not recommended because tortillas can soften too much when reheated. For a lower-sodium swap, choose no-salt-added enchilada sauce and season with herbs plus a light pinch of salt to taste.